Fiber orienting technology

ABSTRACT

An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

RELATED APPLICATIONS

The present application is a continuation of application Ser. No.13/199,910 filed on Sep. 12, 2011, now U.S. Pat. No. 8,985,993.

FIELD OF THE INVENTION

The present invention relates to an apparatus and method foraccelerating food product in order to cause the product to be stretchedaligning the fibers of the product.

BACKGROUND OF THE INVENTION

Current forming technology relies on high pressure, speed andcomplicated material flow pathways which produce a product lacking inquality. High pressure works the meat cells, the higher the pressure themore massaging or squeezing of the meat cells takes place. High speedcombined with a complicated flow path massages and works the meatproduct, releasing myosin/actin from the cells causing the muscle fiberto bind together and contract (protein bind). The contraction takesplace during high heat application as in cooking. The action of the meatfiber is to contract in length, this contraction combined with proteinbind not only shortens the muscle fiber which if not controlled causesodd cook shapes but a rubber like texture with a tough bite.

In muscle, actin is the major component of thin filaments, whichtogether with the motor protein myosin (which forms thick filaments),are arranged into actomyosin myofibrils. These fibrils comprise themechanism of muscle contraction. Using the hydrolysis of ATP for energy,myosin heads undergo a cycle during which they attach to thin filaments,exerting a tension, and then depending on the load, perform a powerstroke that causes the thin filaments to slide past, shortening themuscle.

Muscle fibril structure is measured from micrometers to severalmillimeters in length. These fibril structures are bundled together toform muscles. Myofibril proteins are the largest group and probably moreis known about these proteins than any other. In muscle cells actin isthe scaffold on which myosin proteins generate force to support musclecontraction. Myosin is the major protein that is extracted from themuscle cells by mechanical means.

An important purpose of tumbling and massaging is to solubiliize andextract myofibril proteins to produce a protein exudate on the surfaceof the meat. The exudates bind the formed pieces together upon heating.Binding strength also increases with increased massaging or blendingtime. This is due to increased exudate formation on the surface of themeat. Crude myosin extraction is increased with increased blending time.

Grinding/chopping utilizes the concept of rupturing the cell to releaseprotein. This mechanical chopping or shearing takes place at theshear/fill plate hole. This process extracts actin and myosin frommuscle cells.

Mixing, utilizes friction and kinetic energy to release proteinextraction. Fill hole shape and spacing can cause dead spots andturbulence in the meat flow. This change of direction is a form ofmixing and massaging. This is another process, which extracts actin andmyosin from muscle cells.

Massaging, utilizes friction and kinetic energy to increase proteinextraction. This action takes place almost anywhere meat comes incontact with processing equipment and is moved or has a change ofdirection via pressure. This is also a procedure which involvesextracting actin and myosin from muscle cells.

SUMMARY OF THE INVENTION

It is an object of the present invention for the fiber orientationtechnology to reduce the release and mixing of myosin with actin. It isan object of the present invention for the fiber orientation technologyto control orientation of the fiber. It is an object of the presentinvention for the fiber orientation technology to provide less myosinactivity resulting in a better bite/bind and control over the final cookshape.

The present invention relates to an apparatus and method foraccelerating food product in order to cause the product to be stretchedaligning the fibers of the product. It is an object of the presentinvention for a hole or orifice to change size from a larger to asmaller cross-sectional area with vertical or concave sides having asharp edge. The principle has design similarities to a venturi. It isreferred to as a choke plate, nozzle, venturi, orifice, or a restrictionto flow which results in product acceleration with a correspondingpressure drop through the orifice.

By reducing the cross-sectional area of a tube through which a substancepasses, the velocity is increased. This is the principle of Conservationof Mass. When the velocity increases the pressure of the material isreduced. This is the principle of the Conservation of Energy.

For every liquid, there is a ratio between the cross-sectional area (C)and the cross-sectional area (c) through which velocity can only beincreased by reducing temperature or increasing pressure. Althoughground meat is not a homogeneous liquid, the same concepts still apply.It is impossible to attain choked flow unless there is a transitionbetween the orifices and the small orifice has a finite length.

A venturi allows a smooth transition from a larger orifice to a smallerone. This transition minimizes flow transitions and thereby reducesrestrictions in the system. The transmission minimizes energy loss andsupports fiber alignment.

The transition in a venturi is extremely difficult to create in aproduction tooling environment. As a result, using the geometricproperties of a sphere or similar shape allows the ability to obtainmany of the venturi effect properties using standard productionpractices.

All points on a sphere are the same distance from a fixed point.Contours and plane sections of spheres are circles. Spheres have thesame width and girth. Spheres have maximum volume with minimum surfacearea. All of the above properties allow meat to flow with minimuminterruptions. There are not static or dead zones. No matter what anglethe cylinder intersects the sphere, the cross section is always aperfect circle.

It is an object of the present invention to increase meat velocityforcing linear fiber alignment.

It is an object of the present invention to have spherical geometry or asimilar shape in fill or stripper plate to create venturi effects.

It is an object of the present invention for the process to make a pattycool uniformly and soften the texture/bite of the product.

The present invention relates to a food patty molding machine having amold plate and at least one mold cavity therein. A mold plate drive isconnected to the mold plate for driving the mold plate along a givenpath, and a repetitive cycle, between a fill position and a dischargeposition. A food pump is provided for pumping a moldable food productthrough a fill passage connecting the food pump to the mold cavity whenthe mold plate is in the fill position. A fill plate, interposed in thefill passage adjacent to the mold plate has a multiplicity of fillorifices distributed in a predetermined pattern throughout an areaaligned with the mold cavity when the mold plate is in fill position. Itis an object of the present invention for the fill orifices to definepaths through the fill plate, wherein some of the paths each have a pathportion obliquely angled or perpendicular to the fill side of the moldplate. It is an object of the present invention for the paths tocomprise spherical intersections or a curved structure. It is an objectof the present invention for the side of the fill plate which is incontact with the stripper plate to comprise a spherical hemisphere orcurved structure which has a cross sectional area between approximately1.5 to 3.0 times greater than a cylindrical portion which intersect thetop of the mold plate perpendicularly or at an angle of less than orequal to +/−75 degrees, or +/−45 degrees in a preferred embodiment asmeasured from vertical in the longitudinal direction of the mold plate.By a reduction in the cross-sectional area a “choked-flow” condition iscreated. By using spherical sections or a curved structure,intersections between cylinder and spheres or curved structures createtransitions which can be manufactured whose geometry approaches aventuri style system. It is preferred to have a sharper edge from theedge to the hole. It is an object of the present invention to make theedge sharper with a grinder. It is an object of the present inventionfor the fill plate to be chrome coated on the side adjacent to thestripper plate with a material significantly harder than the fill platematerial. This is because the stripper plate wears out. The piece is 39Rockwell C. It becomes approximately 60-65 Rockwell C. It is an objectof the present invention for the material to be applied in a thicknessto facilitate a surface which cuts the food product upon movement of astripper plate. The material goes from 1/1000^(th) of an inch to5/1000^(th) of an inch with the chrome. A cutting hemisphere into bottomof plate, with a cylinder.

It is an object of the present invention for the stripper plate to beinterposed in the fill passage immediately adjacent to the fill plate.It is an object of the present invention for the stripper plate to bemovable in a direction transverse to the mold plate, between the filland discharge locations. It is an object of the present invention forthe stripper plate to have a multiplicity of fill openings alignedone-for-one with the fill orifices in the fill plate when the stripperplate is in fill position. It is an object of the present invention forthe stripper plate drive to be synchronized with the mold plate drive,such that the movement of the stripper plate facilitates the cutting ofthe meat product, which was pushed through the fill plate by the foodpump. It is an object of the present invention for the stripper platedrive to move the stripper plate to its discharge position, in each moldcycle, before the mold plate moves appreciably toward the dischargelocation. It is an object of the present invention for the stripperplate drive to maintain the stripper plate in the discharge positionuntil the mold plate cavity is displaced beyond the fill orifices.

It is an object of the present invention for the fill paths to be in adirection to the front or rear of the machine. It is an object of thepresent invention for all fill paths to consist of a hemispherical shapewhich is intersected by a cylindrical shape at an angle less or equal to+/−75 degrees of vertical, and preferably +/−45 degrees of vertical.

It is an object of the present invention to use spherical geometry, withcylindrical intersections, and the ratio of the area of the spheredivided by the area of the cylinder greater than or equal toapproximately 1.5 to 3.0 to create conditions to meat flow whichmaintain improved cell structure.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is an unassembled view of a fill plate and stripper plate of thepresent invention.

FIG. 2 is an assembled view of a fill plate and stripper plate of thepresent invention.

FIG. 3 shows a side view of an embodiment of the invention.

FIG. 4 shows a top view of an embodiment of the invention.

DETAILED DESCRIPTION

FIG. 1 shows an unassembled view of a fill plate 10, stripper plate 12and a top plate 14.

FIG. 2 shows an assembled view of the fill plate 10, stripper plate 12and top plate 14, further comprising a stripper plate spacer and holddown 16, a cylindrical section 18 and a curved section 20.

FIG. 3 shows a side view of the patty molding machine having an augerdriver motor 30 an auger 32, knockouts 34 and a shear plate drivecylinder 36.

FIG. 4 shows a top view of an embodiment of the present invention,having a stripper plate drive 40, a fill and stripper plate assembly 42,a mold plate 44 and a draw bar 46.

The present invention relates to fiber orientation technology. The fiberorientation technology drops pressure across the fill plate, aligns thefibers of meat so that the contraction of the muscle fiber that doestake place is in a direction of choice controlling both bite andshrinkage. The fiber orientation technology provides a lower resistanceto product flow using a wider opening.

The fiber orientation technology provides a better shear surface for acleaner cut. The fiber orientation technology aligns the fibers in thefill hole so the shearing action disrupts as few muscle cells aspossible. The fiber orientation technology decreases the total area ofmetal fill plate blocking the meat flow resulting in less directionchange to the product which works the meat. The fiber orientationtechnology pulls the meat fiber through the fill hole instead of pushingusing the principles of the venturi/choke plate.

All of these characteristics of fiber orientation technology reduce therelease and mixing of myosin with actin, the net effect is a controlledorientation of the fiber, less myosin activity resulting in a betterbite/bind and control over the final cook shape.

Spherical geometry in fill or stripper plate creates venturi effects.

The process of the present invention makes a patty cool uniformly andsoften the texture/bite of the product.

A food patty molding machine has a mold plate and at least one moldcavity therein. A mold plate drive is connected to the mold plate fordriving the mold plate along a given path, and a repetitive cycle,between a fill position and a discharge position. A food pump pumps amoldable food product through a fill passage connecting the food pump tothe mold cavity when the mold plate is in the fill position. A fillplate, interposed in the fill passage immediately adjacent to the moldplate has a multiplicity of fill orifices distributed in a predeterminedpattern throughout an area aligned with the mold cavity when the moldplate is in fill position. The fill orifices define paths through thefill plate, wherein some of the paths each have a path portion obliquelyangled or perpendicular to the fill side of the mold plate. The pathsconsist of spherical intersections or a curved structure. The side ofthe fill plate which is in contact with the stripper consists of aspherical hemisphere or curved structure which has a cross sectionalarea approximately 1.5 to 3.0 times greater than a cylindrical portionwhich intersect the top of the mold plate perpendicularly or at an angleof less than or equal to +/−75 degrees, or +/−45 degrees in a preferredembodiment as measured from vertical in the longitudinal direction ofthe mold plate. By a reduction in the cross-sectional area a“choked-flow” condition is created. By using spherical sections or acurved structure, intersections between cylinder and spheres or curvedstructures create transitions which can be manufactured whose geometryapproaches a venturi style system. It is preferred to have a sharperedge from the edge to the hole. To get a perfect edge it is preferred tosharpen with a grinder.

In a preferred embodiment, the fill plate is chrome coated on the sideadjacent to the stripper plate with a material significantly harder thanthe fill plate material. This is because the stripper plate wears out.The piece is 39 Rockwell C. It becomes approximately 60-65 Rockwell C.The material is applied in a thickness to facilitate a surface whichcuts the food product upon movement of a stripper plate. The materialgoes from 1/1000^(th) of an inch to 5/1000^(th) of an inch with thechrome. A cutting hemisphere into bottom of plate, with a cylinder.

A stripper plate is interposed in the fill passage immediately adjacentto the fill plate. The stripper plate is movable in a directiontransverse to the mold plate, between the fill and discharge locations.The stripper plate has a multiplicity of fill openings alignedone-for-one with the fill orifices in the fill plate when the stripperplate is in fill position. A stripper plate drive is synchronized withthe mold plate drive, such that the movement of the stripper platefacilitates the cutting of the meat product, which was pushed throughthe fill plate by the food pump. The stripper plate drive moves thestripper plate to its discharge position, in each mold cycle, before themold plate moves appreciably toward the discharge location. The stripperplate drive maintains the stripper plate in the discharge position untilthe mold plate cavity is displaced beyond the fill orifices.

The fill paths can be in a direction to the front or rear of themachine. All fill paths consist of a hemispherical shape which isintersected by a cylindrical shape at an angle less or equal to +/−75degrees of vertical, and preferably +/−45 degrees of vertical.

The use of spherical geometry, with cylindrical intersections, and theratio of the area of the sphere divided by the area of the cylindergreater than or equal to approximately 1.5 to 3.0 creates conditions tomeat flow which maintain improved cell structure.

The invention claimed is:
 1. A method for creating a food pattycomprising: placing a moldable food product using a food pump through afill passage to a mold cavity when a mold plate is in a fill position;said mold plate having at least one mold cavity therein, along a givenpath, in a repetitive cycle, between said fill position and a dischargeposition; a fill plate interposed in a fill passage adjacent to saidmold plate; said fill plate having a multiplicity of fill orificesdistributed in a predetermined pattern throughout an area aligned withsaid mold cavity when said fill plate is in its fill position; said fillorifices defining paths through said fill plates; wherein said fillorifices comprise a sphere intersecting a cylinder to create a venturieffect within said fill orifices on said moldable food product as saidmoldable food product passes through said fill orifices, acceleratingsaid moldable food product and creating a pressure drop in said fillorifice.